How to make Chicken Adobo

Ingridients:

1 whole chicken, cut into fist-sized pieces

1 cup vinegar

1 tsp sugar

Pinch of salt and peppercorn

3 bay leaves

1 cup water

1 medium onion, chopped

Cooking oil

Salt and pepper to taste

Procedure:

Step 1: Add the bay leaves, garlic, black peppercorns, coconut vinegar, soy sauce and coconut sugar in a resealable freezer bag and then shake to combine.

Step 2: Add the chicken and seal the bag, pressing out as much air as you can. Let the chicken marinate overnight, mixing it around a few times if you can.

Step 3: When you’re ready to make the chicken adobo, pre-heat the oven to 280 degrees F (140 C).

Step 4: Open up the bag and add its contents to a heavy bottomed pot with a lid (like a dutch oven). Close the lid and put the pot in the oven for 45 minutes.

Step 5: Remove the chicken from the oven and rearrange so that the chicken on top goes to the bottom. Braise in the oven for another 45 minutes or until the chicken is very tender.

Step 6: When the chicken is done, remove it from the oven and turn the oven up to 450 degrees F (230 C).

Step 7: Transfer the chicken to an oiled non-stick sheet pan and put it in the oven to caramelize until auburn brown (about 5 minutes).

Step 8: Meanwhile, boil the sauce until it becomes thick enough to coat the back of a spoon.

Step 9: When the chicken is done, put it back in the pot and toss to coat with the adobo sauce. Serve your chicken adobo garnished with scallions on a bed of hot white rice.

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